Food borne illnesses are caused by consuming contaminated food or water and can cause diseases ranging from mild gastrointestinal discomfort to life-threatening conditions. Major foodborne illnesses include salmonellosis caused by Salmonella bacteria and campylobacteriosis caused by Campylobacter bacteria, both of which commonly infect poultry and dairy products. Foodborne diseases are a significant global public health issue, causing millions of cases annually in both developed and developing countries. The World Health Organization is working to strengthen food safety systems and promote education to reduce the widespread prevalence of foodborne illness.
Food borne illnesses are caused by consuming contaminated food or water and can cause diseases ranging from mild gastrointestinal discomfort to life-threatening conditions. Major foodborne illnesses include salmonellosis caused by Salmonella bacteria and campylobacteriosis caused by Campylobacter bacteria, both of which commonly infect poultry and dairy products. Foodborne diseases are a significant global public health issue, causing millions of cases annually in both developed and developing countries. The World Health Organization is working to strengthen food safety systems and promote education to reduce the widespread prevalence of foodborne illness.
Food borne illnesses are caused by consuming contaminated food or water and can cause diseases ranging from mild gastrointestinal discomfort to life-threatening conditions. Major foodborne illnesses include salmonellosis caused by Salmonella bacteria and campylobacteriosis caused by Campylobacter bacteria, both of which commonly infect poultry and dairy products. Foodborne diseases are a significant global public health issue, causing millions of cases annually in both developed and developing countries. The World Health Organization is working to strengthen food safety systems and promote education to reduce the widespread prevalence of foodborne illness.
Food borne illnesses are caused by consuming contaminated food or water and can cause diseases ranging from mild gastrointestinal discomfort to life-threatening conditions. Major foodborne illnesses include salmonellosis caused by Salmonella bacteria and campylobacteriosis caused by Campylobacter bacteria, both of which commonly infect poultry and dairy products. Foodborne diseases are a significant global public health issue, causing millions of cases annually in both developed and developing countries. The World Health Organization is working to strengthen food safety systems and promote education to reduce the widespread prevalence of foodborne illness.
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Food borne Illness & Diseases
Food borne illnesses are defined as
diseases, caused by agents that enter the body through the ingestion of food. Every person is at risk of food borne illness. Food borne diseases are a widespread and growing public health problem, both in developed and developing countries.
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Food safety is an increasingly important
public health issue. Governments all over the world are intensifying their efforts to improve food safety. These efforts are in response to an increasing number of food safety problems and rising consumer concerns.
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Magnitude of foodborne illness:
Foodborne diseases are a widespread and growing public health problem, both in developed and developing countries. The global incidence of foodborne disease is difficult to estimate, but it has been reported that in 2005 alone 1.8 million people died from diarrhoeal diseases. A great proportion of these cases can be attributed to contamination of food and drinking water. Additionally, diarrhoea is a major cause of malnutrition in infants and young children.
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In industrialized countries, the percentage
of the population suffering from foodborne diseases each year has been reported to be up to 30%. In the United States of America (USA), for example, around 76 million cases of foodborne diseases, resulting in 325,000 hospitalizations and 5,000 deaths, are estimated to occur each year.
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While less well documented, developing
countries bear the brunt of the problem due to the presence of a wide range of foodborne diseases, including those caused by parasites. The high prevalence of diarrhoeal diseases in many developing countries suggests major food safety problems.
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While most foodborne diseases are
sporadic and often not reported, foodborne disease outbreaks may take on massive proportions. For example, in 1994, an outbreak of salmonellosis due to contaminated ice cream occurred in the USA, affecting an estimated 224,000 persons.
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MAJOR FOODBORNE DISEASES FROM
MICROORGANISMS Salmonellosis is a major problem in most countries. Salmonellosis is caused by the Salmonella bacteria and symptoms are fever, headache, nausea, vomiting, abdominal pain and diarrhoea. Examples of foods involved in outbreaks of salmonellosis are eggs, poultry and other meats, raw milk and chocolate.
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Campylobacteriosis is a widespread infection.
It is caused by certain species of Campylobacter bacteria and in some countries, the reported number of cases surpasses the incidence of salmonellosis. Foodborne cases are mainly caused by foods such as raw milk, raw or undercooked poultry and drinking water. Acute health effects of campylobacteriosis include severe abdominal pain, fever, nausea and diarrhoea. In two to ten per cent of cases the infection may lead to chronic health problems, including neurological disorders.
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Naturally occurring toxins, such as
mycotoxins, marine biotoxins, cyanogenic glycosides and toxins occurring in poisonous mushrooms, periodically cause severe intoxications. Mycotoxins, such as aflatoxin are found at measurable levels in many staple foods; the health implications of long-term exposure of such toxins are poorly understood.
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FUTURE DIRECTIONS FOR FOOD SAFETY AT THE
WORLD HEALTH ORGANIZATION (WHO)
In partnership with other stakeholders,
WHO is developing policies that will further promote the safety of food. These policies cover the entire food chain from production to consumption and will make use of different types of expertise.
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The Work of the WHO Department on
Food Safety and other WHO programmes and departments includes: Strengthening food safety systems, Promoting good manufacturing practices Educating retailers and consumers about appropriate food handling. Education of consumers and training of food handlers in safe food handling is one of the most critical interventions in the prevention of foodborne illnesses. 04/07/15